Topic: What do we KNOW about BIR Onion Bhajis?

[Cory Ander]

I imagine the BIR's either use an electric slicer, or their chefs are suitably skilled to give the same results with a knife.

Do you really think that many will use an electric slicer Chris?  Most are undoubtedly adequately deft and fast with a simple chef's knife.  Either way, I've never really observed the onions being so finely sliced in any onion bhajis I've ever bought.

[dave90]

Hi every one first off great site.
I've been experimenting with making my own curry for along time now but never made onion barji until a few weeks ago when I found a great asian cash and carry a few miles away.
I bought a kilo of Natco gram floor got home and discovered a recipe for onion barji on the pack and used it .The result was perfect and the best I have had for a while.
All I may of done extra was a little extra chilli powder,fresh corriander maybe ajust the water content if needed.
 The recipe was as follows

2 Level cups Gram floor,
1 tsp Cumin seeds,
1 tbsp freshly chopped corriander leaves,
1 tsp salt
1/2 tsp Chilli powder
1/2 tsp bicarbonate of soda,
2 medium onions finely chopped,
Method mix all together with 1/4 pint of water set aside for 5mins and away you go.
I hope this helps.
P.S just started cooking abase mix from your site smells great going to use at weekend for my first curry night for 8 people!

[George]

All I may of done extra was a little extra chilli powder,fresh corriander

1 tbsp freshly chopped corriander leaves,

Thank you for the recipe. Is the stated quantity of 1tbsp before or after any changes you made? Indeed, does the Natco recipe include any fresh coriander?

[dave90]

The recipe on the pack of floor stated one tbsp but I will of put more in only because I like the taste and smell, and Im not good with sticking to quantitys!

[gazman1976]

try and make the recipe i posted on here, its from the ashoka in Glasgow and i made them in the kitchen with the chef as i had a cooking lesson which was fab

[George]

try and make the recipe i posted on here, its from the ashoka in Glasgow and i made them in the kitchen with the chef as i had a cooking lesson which was fab

On here? Where, please? I looked through this thread and in the starters/side dishes section  and can't find your recipe, which I'm keen to see.

[gazman1976]

goto the below mate


Starters & Side Dishes > Starters & Side Dishes > Bhajis (Onion, Pakora, Mushroom, Vegetable, etc (Moderator: Cory Ander) > Topic: Amazing Onion Bhaji

[gazman1976]

here you go mate

Ingredients

140g gram flour
1tsp salt
1tsp ground cumin
1tsp ground turmeric
1tsp bicarbonate of soda
1/2tsp chilli powder
2tsp lemon juice
2tbsp vegetable or groundnut oil, plus enough for deep-frying
2-8tbsp water
2 onions, thinly sliced
2tsp coriander seeds, lightly crushed


Method
Sift the gram flour, salt, cumin, turmeric, bicarbonate of soda and chilli powder into a large bowl. Mix in the lemon juice and oil and then very gradually stir in just enough water to form a batter with a similar consistency to that of single cream. Now mix in the onions and the crushed coriander seeds.

Heat enough oil for deep-frying in a wok or deep-fat fryer until it reaches 180C or until a cube of bread browns in 30 seconds. Without overcrowding the pan, drop in spoonfuls of the onion mixture and fry for 2 minutes. Then use tongs to flip the bhajis over and continue frying for a further 2 minutes or until golden brown.

Immediately remove the bhajis from the oil and drain well on kitchen paper. Fry the remaining batches of bhajis and serve with chutney or pakora sauce

[les-paul]

incorporate a tbl,spoon of yoghurt into the batter mix also a little baking powder and leave it in a warm place to prove just like bread 4/5 hrs ideal then add whatever you like to the dough deep fry and they will turn out crisp on the outside cooked through in the middle

[JerryM]

les-paul,

interesting. i presume u need to add both yogurt and baking powder - i guess for some kind of reaction. i ask as i have used same in naan and of coarse is totally different hence my interest in what makes it work here. how did u come by the idea.